目的 探求贮藏前、后施用不同浓度1-MCP（1-甲基环丙烯）对寒富苹果货架期的生理品质和控制病害等方面的效果，并筛选出最佳浓度。方法 以寒富苹果为实验材料，采后立即用1-MCP（含量为1 μL/L）对其进行处理，于精准温控库贮藏6个月后出库，再分别用3，5 μL/L的1-MCP进行熏蒸处理，以7 d为周期，测定寒富苹果的腐烂率、抗病性相关酶活性、生理指标、贮藏品质等。结果 与对照组（CK）相比，1-MCP组能显著降低寒富苹果的腐烂率，提高抗病性相关酶的活性，减缓呼吸强度和乙烯释放速度，减小可滴定酸、可溶性固形物及Vc的流失；维持果实硬度。1-MCP+3组和1-MCP+5组可以显著抑制果实的腐烂速率，显著提高抗病性相关酶活性，并有效保持醛类物质的含量，但对于可溶性固形物、可滴定酸和Vc的保留效果不及1-MCP组。结论 贮藏前的1-MCP处理可以调控苹果的生理指标、贮藏品质等，贮藏后的1-MCP处理可以显著地抑制腐烂病害的发生，并提高抗病性相关酶的活性。贮藏前使用1-MCP（1 μL/L）处理，冷藏后出库时再次使用5 μL/L的1-MCP处理其结果最佳。

The paper aims to explore effects of different concentrations of 1-MCP (1-methylcyclopropene) on physiological quality and disease control of the Hanfu apples before and after storage, and screen the optimal concentration. The Hanfu apples were used as test materials. Immediately after harvesting, they were stored in a precision temperature-controlled library with 1 μL/L of 1-MCP for 6 months, and then fumigated with 3 μL/L and 5 μL/L of 1-MCP to determine the rot rate, disease-related enzyme activity, physiological index and storage quality on a 7-day cycle. Compared with the CK (control) group, the 1-MCP group can significantly reduce the rotting rate of Hanfu apples, increase their activity of disease-resistant enzymes, reduce their respiratory intensity and ethylene release rate, and slow down their titratable acid and soluble solids and loss of Vc and maintain fruit firmness. The 1-MCP+3 and 1-MCP+5 groups can significantly inhibit fruit rot, significantly increase the activity of disease-resistant enzymes and effectively maintain the content of aldehydes. But their retention of soluble solids, titratable acid and Vc was not as good as pre-storage 1-MCP group. Pre-storage 1-MCP can regulate physiological indicators and storage quality. 1-MCP can significantly inhibit the occurrence of rot disease and increase the activity of disease-resistant enzymes. Treatment with 1-MCP (1 μL/L) before storage, and treatment with 5 μL/L of 1-MCP after refrigeration have the best result.